Corn and kidney bean salad

Salad:
   1      16-oz can     red kidney beans -- drained and rinsed
   2      cups          corn kernels
   1                    green bell pepper -- diced
   1                    red bell pepper -- diced
   1      rib           celery -- diced
     1/2  cup           chopped scallions, including some green 
                             tops
					
                        Dressing:
     1/4  cup           wine vinegar
   1      teaspoon      lemon juice
   2      cloves        garlic -- minced
     1/2  teaspoon      sugar
                        salt and pepper -- to taste

In a large glass or stainless steel bowl, combine all the salad 
ingredients. In a small bowl or jar, combine all the ingredients 
for the salad dressing. Pour the dressing over the salad and mix 
thoroughly.